My friend Danyelle requested lemon bars for her birthday. I love the show The Pioneer Woman, so I looked up that recipe and made them. Danyelle and a lot of coworkers loved these bars. They are relatively easy to make and taste great!
Ingredients:
Shortbread:
2 cups flour
1/2 cups sugar
1/4 teaspoons salt
2 sticks (1 cup) butter, cut into cubes
Topping:
1 1/2 cups sugar
1/4 cup flour
4 eggs
zest of 4 lemons
juice of 4 lemons
powdered sugar, for sifting
Preparation:
1. Preheat the oven to 350 degrees. Line a 13x9 pan with parchment paper. The parchment paper should extend up over the edges of the pan, for easy removal of the bars.
2. To make the shortbread, sift flour, sugar, and salt together. Cut in butter with a food processor.
3. Pat batter into pan. Bake for 20 minutes, until edges brown.
4. While crust bakes, sift sugar and flour together for filling. Whisk in eggs one at a time.
5. Add in lemon juice and lemon zest. Mix until well combined.
6. Pour filling batter over crust and bake for 20 minutes.
7. Cool bars at room temperature for an hour. Chill in fridge for at least 2 hours.
8. Sift powdered sugar over the top of the bars. Lift bars out of the pan and cut into squares. Store in an airtight container in the fridge. Best within 48 hours.
Ingredients:
Shortbread:
2 cups flour
1/2 cups sugar
1/4 teaspoons salt
2 sticks (1 cup) butter, cut into cubes
Topping:
1 1/2 cups sugar
1/4 cup flour
4 eggs
zest of 4 lemons
juice of 4 lemons
powdered sugar, for sifting
Preparation:
1. Preheat the oven to 350 degrees. Line a 13x9 pan with parchment paper. The parchment paper should extend up over the edges of the pan, for easy removal of the bars.
2. To make the shortbread, sift flour, sugar, and salt together. Cut in butter with a food processor.
3. Pat batter into pan. Bake for 20 minutes, until edges brown.
4. While crust bakes, sift sugar and flour together for filling. Whisk in eggs one at a time.
5. Add in lemon juice and lemon zest. Mix until well combined.
6. Pour filling batter over crust and bake for 20 minutes.
7. Cool bars at room temperature for an hour. Chill in fridge for at least 2 hours.
8. Sift powdered sugar over the top of the bars. Lift bars out of the pan and cut into squares. Store in an airtight container in the fridge. Best within 48 hours.